Vietnamese Preserved Salted Fish Stew Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 10 ounces snake-head mullet
  • 10 ounces salted fish (mam sac)
  • 1/2 cup shrimp, peeled and washed
  • 1/4 cup sliced fresh pork belly or pancetta
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup finely chopped shallots
  • 1/3 cup finely chopped lemongrass
  • 1/2 teaspoon cracked black pepper
  • 1 cup water
  • 2 small red chiles, seeded and sliced
  • 1 1/2 cubed eggplant (1 medium)
  • 2 teaspoons sugar

  • Garnish:
  • 2 cups fragrant leaves
  • 2 cups shaved water spinach stems
  • 2 limes, cut into wedges
  • 2 cups bean sprouts
  • 2 cups sliced cucumber
  • 1 head lettuce
  • 1 cup banana blossom
  • 2 cups peeled and sliced lotus stems
How to cook Vietnamese Preserved Salted Fish Stew:
  • Heat oil in a large pan, add garlic, shallots, pork belly and lemongrass. Saute until soft.
  • Add shrimp, toss quickly until heated through, season with pepper.
  • In a large saucepan, add water and both types of fish; bring to a boil.
  • Simmer for 15 minutes or until the fish completely breaks apart. Remove fish and set aside. Remove bones and discard.
  • Strain the stock, then boil again with 2 pieces of chili, all of the shrimp-pork mixture, eggplant and sugar.
  • Simmer for 10 minutes or until reduced by one-third.
  • Set a portion of the fish in individual bowls. Add stock.
  • Serve with fragrant leaves, sliced water spinach stems, lime wedges, bean sprouts, cucumber, lettuce, banana blossom and lotus root.

Notes:

The Vietnamese Preserved Salted Fish Stew recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Mam Kho.

Tips:

There are many different grades of Mam Kho, however, any dried or salted fish will work with this recipe - cod is a good choice. Soak the salted fish in water for 10-15 minutes and brush clean to remove any dirt or impurities. For the fresh fish, use a whole fish, or just the head, which is considered a delicacy. Any firm-fleshed fish can replace the snake-headed mullet.

This recipe for Vietnamese Preserved Salted Fish Stew serves/makes: 4 - 6

The Vietnamese Preserved Salted Fish Stew (Mam Kho) recipe is adopted from The Authentic Vietnamese Cooking by Corinne Trang.

Main Ingredient: Mullet (more Mullet recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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